Grilled Diver Scallops With Tomatillo Corn Salsa And Patr
Scallops Tomatillo Corn Salsa
Last updated 6/12/2012 12:58:47 AM. Recipe ID 21626. Report a problem with this recipe.
Title: Grilled diver scallops with tomatillo corn salsa and patr
Yield: 4 Servings
15 Tomatillos, husk removed and
1/2 bn Cilantro, roughly chopped
1 Ear of corn, roasted on the
Grill and shucked
4 Serrano chilies, roasted and
1 sm Spanish onion
1 ts Olive oil
1/2 Cucumber, peeled
Water (if needed)
Juice of 6 limes
6 oz Patron tequilla
For the scallops:
16 Jumbo diver scallops,
Removed from shell
Salt and pepper
To make the salsa, place onion in a roasting pan with the olive oil
with the skin on and roast at 325 degrees until tender all the way
through. Let cool. Remove outer skin and slice thin. Take remaining
ingredients and toss together in a bowl. Let marinate 2-3 hours.
Season the scallops with salt and pepper. Cook on the grill for 2
minutes per side.
Place salsa mixture on top of scallops and serve.
Yield: 4 servings
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